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Chicken Pot Pie

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Ingredients
  

  • 4 Chicken Breast, cooked and shredded or 2 cups Rotisserie Chicken
  • 4 T Butter
  • 1/2 medium Onion, chopped
  • 2 T Flour
  • 2 C Milk
  • 1/4 C Half & Half
  • 1/4 C Heavy Cream
  • 1 t Better Than Boullion Chicken
  • 1/2 t Dried Thyme
  • 1 bag Frozen peas and carrots (use half the pack or more. I use 3/4 to get more veggies in)
  • 1 pkg Bisquick Garlic Cheese Biscuit Mix
  • S&P

Instructions
 

  • Preheat oven to 400 degrees
  • In a large skillet melt butter over medium high heat
  • Add onion and saute until translucent then add carrots and peas and cook until carrots get a little tender
  • Sprinkle flour over vegetables and cook for 1-2 minutes
  • Gradually whisk in liquid and Better Than Boullion, and bring to a slow boil
  • Simmer gently over medium heat until sauce begins to thicken, about 5 minutes
  • Add chicken and thyme and season with salt and pepper to taste
  • Pour chicken mixture into prepared casserole dish
  • Mix biscuit mix according to package directions and dollop on top of chicken mixture
  • Bake for 25-30 minutes until top is browned and sides are bubbly